Pico de Gallo
Combine all ingredients in a medium- sized bowl. Taste. If chilies make the salsa too hot, add more tomato. If not hot enough, add in a few seeds from the peppers. Let sit for at least an hour for flavors to combine. Makes approximately 3 to 4 cups. Serve with chips.
Wear gloves when preparing the peppers and chiles. Wash hands thoroughly after and avoid touching your eyes for several hours after.
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Serving Size: 1 Serving (102g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 39 | ||
Calories from Fat: 2 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.9mg | 0 % | |
Potassium 175.9mg | 5 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 6.7g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 39
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